Grilled Chicken w/Greek Tomato Salad
Source of Recipe
Internet
List of Ingredients
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano or dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fully ripened fresh tomatoes, coarsely chopped (about 2-1/2 cups)
1 large green bell pepper, coarsely chopped (about 1-1/3 cups)
1 large cucumber, peeled and coarsely chopped (about 1-1/4 cups)
4 boneless chicken breast halves (about 6 ounces each)
In a small bowl, combine olive oil, lemon juice, oregano, salt and pepper. In a medium-sized bowl, combine tomatoes, bell pepper and cucumber with half of the olive oil mixture. In a 1-quart recloseable plastic bag, place chicken breast halves and the remaining half of the marinade; seal bag; turn to coat chicken completely with marinade. Cover and marinate the tomato mixture and the chicken for 15 minutes or, refrigerated, up to 24 hours. Just before serving, preheat grill or broiler. Grill chicken breast halves until golden on both sides and cooked through, about 7 minutes, brushing occasionally with the marinade. Remove chicken to a cutting board; let rest 5 minutes; cut in thick slices. Spoon Greek Fresh Tomato Salad onto serving plates; arrange chicken slices on top. Serve with mashed potatoes or rice, if desired.
Yield : 4 portions
Recipe
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